Eat healthier for less: Better for you butternut squash soup recipe

by knot move

You don’t have to load up butternut squash soup with whole milk and butter. Butternut squash can be made into a tempting, satisfying vegetarian soup with its wonderful sweet, nutty, pumpkin-like flavor.

Roasting butternut squash adds a great hint of caramelization. A butternut squash is light orange in color, almost peach-colored, and is narrow on top, wide on the bottom, butternut squash looks bell-shaped. Purchase smaller, more compact butternut squash if you can find them. The small squash tend to be sweeter and more tender than the larger butternut squash.

Butternut squash is a good source of fiber, vitamins and minerals and can satisfy that craving for something rich and creamy, while still being good for you.

A stick/immersion blender is very helpful when making this vegan butternut squash soup, but a traditional blender or food processor will get the job done.

Better for you butternut squash soup recipe:

Ingredients:

2 small to medium butternut squash (about 2 pounds)

2 Tbsp. olive oil or coconut oil

1 medium sweet yellow or white onion, chopped

3 cups vegetable stock (or make your own vegetable stock)

3 cups fat-free skim milk, soy milk or almond milk

1 Tbsp. maple syrup

1 to 2 cups water, as needed

pinch freshly ground nutmeg (if you don’t have it, ground nutmeg will work just fine)